Recipe Marketing

Saturday, February 14, 2015

Valentine’s Heart Candies

VALENTINE’S HEART CANDIES

Valentine’s Heart Candies

Green Apple Lollipops

Prep: 20 minutes Cook: 45 minutes

Cook: 35 minutes Makes: 18 to 20 lollipops

Ingredients

2 cups sugar

¾ cup light-colored corn syrup

1 tablespoon butter

½ teaspoon apple flavoring oil or ¼ teaspoon blackberry flavoring oil

2 drops green or 6 drops purple gel food coloring

Lollipop sticks

Method

1. In a medium saucepan bring 1 cup water to boiling. Stir in sugar, syrup, and butter. Cook and stir over medium-high heat until mixture boils (about 7 minutes). Clip candy thermometer to side of pan. Reduce heat; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 300°F hard-crack stage (45 to 50 minutes).

2. Remove from heat; stir in flavoring and gel food coloring. Let stand until thermometer registers 220°F (about 20 minutes). Butter two baking sheets. Place sticks 4 inches apart on sheets. Working quickly, spoon 1 tablespoon of candy mixture at the top 1 inch of each lollipop stick (do not spread; mixture will flow out). Cool completely. Wrap each lollipop in plastic wrap. Store at room temperature up to 2 weeks.

Valentine’s Heart Candies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Candies; page 189. Page 200 (Green Apple Lollipops)

For Valentine’s Heart Candies follow all instructions as noted in “Green Apple Lollipops). However, for food coloring use red and spoon into heart shaped pans.

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZa2FUNmJEb2dTQ0U/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Friday, February 13, 2015

Heart Shape Rice Krispies Treats

HEART SHAPE RICE KRISPIES TREATS

Heart Shape Rice Krispies Treats

Ingredients

1 tablespoons butter or margarine

½ cup regular marshmallows

1.5 oz Kellogg's Rice Krispies Cereal

Red food colouring

Method

1. In large saucepan melt butter over low heat. Add marshmallows and food colouring. Stir until completely melted. Remove from heat.

2. Add Kellogg’s Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into heart shape baking cup pan coated with cooking spray. Cool

Heart Shape Rice Krispies Treats were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

This document in its entirety is located here, with more photos:-

Heart Shape Rice Krispies Treats
https://drive.google.com/file/d/0B5WnHuJ90rZZRnVkd25TNzZNN1E/view?usp=sharing

Rice Krispies Treats
https://drive.google.com/file/d/0B5WnHuJ90rZZM0kxTmppUTA3blE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Tuesday, February 10, 2015

Cherry Biscuits

Cherry Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly (optional)

Sieved Icing Sugar

Filling

¼ cup chopped cherries

¼ cup butter

6 – 8 tablespoons icing sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. Cream butter and icing sugar. Add chopped cherries.

7. When cool, spread the ovals with (butter cream mixture) redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Cherry Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup).

Jelly Biscuits

This document in its entirety is located here, with more photos:-

Cherry Biscuits
https://drive.google.com/file/d/0B5WnHuJ90rZZSlZrMXN5VGpnejA/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Jelly Biscuits

JELLY BISCUITS

Jelly Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly

Sieved Icing Sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Jelly Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup). Strawberry Jam was used instead of jelly.

This document in its entirety is located here, with more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZSnROSmJWWElBWlU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing